Sesame-crusted tofu with gingery noodles

Sesame-crusted tofu with gingery noodles

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(8 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal611
  • fat27g
  • saturates5g
  • carbs75g
  • sugars23g
  • fibre5g
  • protein18g
  • salt1.1g
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  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300g block tofu, patted dry and cut into triangles
  • 3 tbsp cornflour
  • 3 tbsp sesame seed
  • 150ml sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 4 carrots, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 red chilli, thinly sliced
  • 3 garlic cloves, finely sliced
  • 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
  • ½ bunch spring onion, shredded lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 250g pack medium egg noodle
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  1. Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.

  2. Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.

  3. Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.

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Comments, questions and tips

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16th May, 2020
Ok but that’s all. A lot of chopping for not much of a return. Figured it would pack way more of a punch than it did. Bit meh tbh.
14th Jan, 2020
Easy and tasty. I used rice noodles instead which taste great with the carrots and ginger. Used black and regular sesame seeds on the tofu, but next time will be putting more in for less flour, as I love sesame flavour. I suggest cutting the tofu into smaller, thinner pieces to make it more crunchy.
28th Mar, 2019
I used black sesame seeds which made the tofu look much more interesting. The flavours are delicious.
18th Jan, 2017
Really good. I made it as per the recipe - not with turkey or without ginger - just added some sliced baby corn that I also had in the fridge. The family all enjoyed it and wanted it added to our regular meals. I think definitely try to use the jarred stem ginger rather than fresh, because the syrup makes a difference to the noodles. We used some sweet chilli dipping sauce on the side for the tofu.
11th May, 2014
I enjoyed it. But I did change some things, had turkey slices with cornflakes, and couldn't find stem ginger in the supermarket (live in Belgium), so used a paste of some kind. So it was quite dry, but that's because I'm not used to eating food without sauces.
7th Feb, 2014
this is a lovely tasty dish, I used plain flour instead of cornflour and they seem to turn out ok, i didn't have stem ginger either so just used the ordinary ginger, i will make it exactly by the recipe again and see how different is, but i'm happy with the result using the subs.
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